RopiNESS IN Milk and Cream. 407 



two different creameries. In the two outbreaks investigated, the 

 trouble was found to be caused by the use of milk utensils which 

 had not been sufficiently scalded. The bacteria, remaining in 

 cans which had previouslj^ contained viscid milk, were able to 

 survive the washing and remain alive to infect new quantities of 

 milk.. Greater care in scalding utensils brought the trouble to 

 an end. All small utensils were immersed in Vjoiling water for three 

 minutes and the larger cans were filled to the brim with scald- 

 ing water which was allowed to remain for the same length of 

 time. A thorough investigation of the sources from which the 

 bacteria might have entered the milk at the stables and of sources 

 elsewhere, failed to reveal the presence of Bacillus lactis viscosus. 

 Nevertheless, from the work of Adametz, there is reason to sus- 

 pect that during warm weather these particular bacteria get into 

 the milk from water. 



The importance of thorough scalding of vessels which have 

 once contained ropy milk is urged upon the consumer as well as 

 the dealer. Bacteria ma}^ readily be transferred from running 

 water to milk by the agency of mud, which drying upon the 

 udder, may be dislodged during milking. Milk utensils which 

 have been used for containing water, should be scalded before 

 using again for milk. The apparent purity of water used about 

 a creamery gives no assurance that it is free from bacteria. 



Description of a Bacillus Probably Identical with 

 Bacillus lactis viscosus Adametz, 1889. 



Source. — Ropy milk from two creameries in New York State. 



Morphology . — This organism is rod shaped in form with 

 rounded ends and possesses a capsule. Owing to its relative 

 shortness it ma3% upon superficial examination, be mistaken for 

 a micrococcus. The individuals occur singly, in pairs placed 

 end to end, and occasionalh' in chains. Apparently because of 

 the viscid nature of the capsule, cover-glass preparations show a 

 tendency for the organism to associate in groups of varying size. 

 The paired arrangement is most commonly met with. In young 

 cultures especially where active multiplication is taking place the 



